From Farmer to Chef: Developing the African Cuisine Value Chain

New innovations in the food industry, one of the world’s oldest and largest industries, are creating attractive opportunities on the African continent. With unusual blends of spices and bold flavours, ingredients and techniques from African regions have emerged as the new gastronomic trend in kitchens around the world. As on other continents, the agro-food industry plays a fundamental role in the creation of income and employment opportunities in Africa’s developing economies.

A rising gastronomical and entrepreneurial energy is transforming the African scene, with African chefs strongly advocating for sustainable, local food systems. These businesses are not only meeting growing local and regional demand for locally produced and wholesome foods, but also creating an incubator for culinary quality and artistry. High-profile chefs, young “foodpreneurs” and institutions across the continent are developing concepts ranging from food trucks and fast food chains to stand-alone fine dining restaurants that revolve around plant-forward menus.

 Source: African Development Bank Group